Baking with Tracey

So, I found this recipe on Pinterest, and because chocolate and coconut is such a winning combination, I decided to make them myself.  I tweaked the recipe slightly from the original, because I found that the cookies spread out WAY too much (even though they still tasted amazing).

You will need:

240g semisweet chocolate, chopped into chunks

55g butter, unsalted

1 cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

2 large eggs

¾ cup brown sugar, packed

1 teaspoon vanilla extract

1 ½ cups chocolate chips

½ cup plus ½ cup shredded coconut (sweetened or unsweetened), packed


Preheat oven to 180˚C. Line a baking sheet with parchment paper.
Heat chopped chocolate and butter in the microwave, stirring every 30 seconds until just melted.
In a medium bowl, whisk together flour, baking powder, and salt.
In the bowl of an electric mixer, beat eggs, brown sugar, and vanilla until fluffy.
Mix in melted chocolate.
Add in flour mixture until just combined.
Stir in chocolate chips and ½ cup shredded coconut.
Using a large cookie scoop or 2 tablespoons, scoop cookies onto prepared baking sheet 2 inches apart. Gently press a pinch of coconut onto the top of each cookie.
Bake for 10-12 minutes. Cookies will have a shiny crackled surface.
Cool on baking sheet for 10 minutes then transfer to wire racks to cool completely.
Store at room temperature in an airtight container for up to 5 days.

I used milk chocolate instead of semi-sweet because I prefer the taste.  Mine tend to spread out more than the original recipe, and I’ve never figured out why, but who cares when they taste this good?  The perfect chewy chocolate cookie.



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